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Ghugni Recipe: How To Make Bengali Dry Matar Ghugni

Ghugni is a traditional Bengali-style recipe that is commonly prepared as an evening snack. Here is a video recipe and a step-by-step procedure with images.

Posted By: Staff
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Ghugni is a popular Bengali street food that is also well known in other North Indian states. The traditional ghugni is prepared by cooking white or yellow matar in a whole load of spices and served like a chaat.

The Bengali ghugni is popularly known as ghugni chaat in North India and is a lip-smacking snack, which can be especially had on monsoon evenings. The ghugni can also be prepared as a side dish and eaten along with pav, luchi or roti.

Traditionally, bhaja masala is used to make this chaat unique in taste. The chewy white matar and juicy spices cooked along with it makes this snack irresistible. The addition of the tamarind chutney heightens the taste buds and leaves you asking for more.

If you are keen on trying this recipe at home, here is a video followed by a detailed step-by-step procedure with images on how to make ghugni.

GHUGNI VIDEO RECIPE

ghugni recipe

GHUGNI RECIPE | HOW TO MAKE BENGALI DRY MATAR GHUGNI | GHUGNI CHAAT RECIPE | BENGALI GHUGNI RECIPE
Ghugni Recipe | How To Make Bengali Dry Matar Ghugni | Ghugni Chaat Recipe | Bengali Ghugni Recipe
Prep Time
8 Hours0 Mins
Cook Time
40M
Total Time
8 Hours40 Mins

Recipe By: Meena Bhandari

Recipe Type: Snacks

Serves: 4

Ingredients
  • White matar - 1 cup

    Water - 6½ cups + for rinsing

    Salt to taste

    Dried red chilli - 1

    Kali elaichi (black cardamom) - 1

    Green cardamom - 1

    Cinnamon stick - an inch piece

    Jeera - 3 tsp

    Methi seeds (fenugreek seeds) - 1 tsp

    Oil - 2 tbsp

    Bay leaf - 1

    Onions (chopped) - 1 cup + 2tbsp

    Ginger-garlic paste - 1 tbsp

    Tomato puree - 1 cup

    Green chilli (chopped) - 2 tsp

    Turmeric powder - ¼th tsp

    Red chilli powder - 1 tsp

    Boiled potatoes (peeled and cut into cubes) - 1 cup

    Jeera powder - 1 tsp

    Tamarind chutney - 1 tbsp

    Bhaja masala - 1 tsp

    Coriander leaves (chopped) - for garnishing

How to Prepare
  • 1. Add the white matar into a sieve.

    2. Rinse it with water.

    3. Transfer into a bowl and pour 6 cups of water.

    4. Allow it to soak for 7-8 hours.

    5. Once soaked, add it along with the water into a pressure cooker.

    6. Add a teaspoon of salt.

    7. Add quarter cup of water.

    8. Pressure cook it for up to 2 whistles and allow the pressure in the cooker to settle down.

    9. Meanwhile, add dried red chilli in a heated pan.

    10. Add the black and green cardamoms.

    11. Add the cinnamon stick and a teaspoon of jeera.

    12. Further, add methi seeds and dry roast for 2 minutes until the colour changes.

    13. Transfer it into a mixer jar.

    14. Grind it into a fine powder and keep it aside.

    15. Add oil in a heated pan.

    16. Add 2 teaspoons of jeera.

    17. Add bay leaf and saute.

    18. Add the chopped onions and saute for 2-3 minutes until they turn golden brown.

    19. Add the tomato puree and stir well.

    20. Add the ginger-garlic paste and chopped green chillies.

    21. Mix well.

    22. Add turmeric powder, salt and red chilli powder.

    23. Add the boiled potato cubes and stir.

    24. Add the boiled matar and mix well.

    25. Allow it to cook for 15 minutes.

    26. Mash the potates a little to make the gravy thick.

    27. Add jeera powder and a teaspoon of the ground masala.

    28. Mix well and turn the stove off.

    29. Transfer it into a serving cup.

    30. Add 2 tablespoons of chopped onion.

    31. Add tamarind chutney.

    32. Add the bhaja masala and the coriander leaves for garnishing.

    33. Serve hot.

Instructions
  • 1. You can add a little amchur powder to heighten the taste.
  • 2. Sometimes, people add rice starch or maida to make the ghugni thick.
Nutritional Information
  • Serving Size - 1 cup
  • Calories - 117 cal
  • Fat - 5 g
  • Protein - 4 g
  • Carbohydrates - 14 g
  • Sugar - 3 g
  • Fibre - 2.8 g

STEP BY STEP - HOW TO MAKE GHUGNI

1. Add the white matar into a sieve.

ghugni recipe

2. Rinse it with water.

ghugni recipe

3. Transfer into a bowl and pour 6 cups of water.

ghugni recipe

ghugni recipe

4. Allow it to soak for 7-8 hours.

ghugni recipe

5. Once soaked, add it along with the water into a pressure cooker.

ghugni recipe

6. Add a teaspoon of salt.

ghugni recipe

7. Add quarter cup of water.

ghugni recipe

8. Pressure cook it for up to 2 whistles and allow the pressure in the cooker to settle down.

ghugni recipe

ghugni recipe

9. Meanwhile, add dried red chilli in a heated pan.

ghugni recipe

10. Add the black and green cardamoms.

ghugni recipe

ghugni recipe

11. Add the cinnamon stick and a teaspoon of jeera.

ghugni recipe

12. Further, add methi seeds and dry roast for 2 minutes until the colour changes.

ghugni recipe

ghugni recipe

13. Transfer it into a mixer jar.

ghugni recipe

14. Grind it into a fine powder and keep it aside.

ghugni recipe

15. Add oil in a heated pan.

ghugni recipe

16. Add 2 teaspoons of jeera.

ghugni recipe

17. Add bay leaf and saute.

ghugni recipe

ghugni recipe

18. Add the chopped onions and saute for 2-3 minutes until they turn golden brown.

ghugni recipe

ghugni recipe

19. Add the tomato puree and stir well.

ghugni recipe

20. Add the ginger-garlic paste and chopped green chillies.

ghugni recipe

ghugni recipe

21. Mix well.

ghugni recipe

22. Add turmeric powder, salt and red chilli powder.

ghugni recipe

ghugni recipe

ghugni recipe

23. Add the boiled potato cubes and stir.

ghugni recipe

24. Add the boiled matar and mix well.

ghugni recipe

ghugni recipe

25. Allow it to cook for 15 minutes.

ghugni recipe

26. Mash the potates a little to make the gravy thick.

ghugni recipe

27. Add jeera powder and a teaspoon of the ground masala.

ghugni recipe

ghugni recipe

28. Mix well and turn the stove off.

ghugni recipe

29. Transfer it into a serving cup.

ghugni recipe

30. Add 2 tablespoons of chopped onion.

ghugni recipe

31. Add tamarind chutney.

ghugni recipe

32. Add the bhaja masala and the coriander leaves for garnishing.

ghugni recipe

ghugni recipe

33. Serve hot.

ghugni recipe

ghugni recipe

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